This tuna melt recipe is easy and is made with my favorite classic tuna salad, sandwiched between buttery, toasty white bread and plenty of melty cheese. Throw in some chips and a pickle and you’ve got a perfect lunch!
There are three things that if they’re on the menu when I go out to lunch (especially to a diner) I’m going to order one of them, and that’s a Reuben sandwich, a BLT, and a tuna melt. I make my tuna salad from scratch, and when the mood strikes, I’ll make it a melt because everything is better with melty cheese. To build this perfect tuna melt, I make my homemade tuna salad with chunk white tuna then load it on old-fashioned white sandwich bread (nothing fancy!), American cheese, and provolone. Provolone and American cheese melt wonderfully, which is exactly what you want in a sandwich called a “melt.” 😉 This golden-crisp, gooey sandwich hits all the right notes and is especially delish when eaten with a side of salt and vinegar kettle chips, some tangy coleslaw, and killer garlic pickles.
What’s In This Tuna Melt
The ingredients for this tuna melt recipe are simple, and you probably already have many of them in your fridge and pantry.
Here’s what you’ll need for the tuna salad:
- Albacore solid chunk white tuna—I like Costco’s Kirkland brand tuna
- Mayonnaise—Duke’s mayo is my favorite with Japanese Kewpie close behind
- Dijon mustard—optional, but I do like the subtle tang Dijon adds
- Celery
- Pickle relish—I go back and forth between sweet and dill
- Red onion—try green onion instead
- Kosher salt and freshly ground black pepper
Here’s what you’ll need for the tuna melt:
- 1 batch of tuna salad
- Butter
- White sandwich bread
- Mayonnaise (I like to add a bit more to the bread, but this is entirely optional)
- American cheese (you could use cheddar cheese, but if you do, go with a mild one so it will melt better)
- Provolone cheese
How to Make Tuna Salad
My classic tuna salad recipe has a bit of crunch to add just the right contrast to the melty cheese.
- Drain the canned tuna well. Nobody likes a watery mayo-based salad. No matter what type of tuna you use, press out as much of the liquid as possible.
- Mash the tuna into small chunks. I use a fork to separate the chunk tuna into smaller bits so each chunk gets evenly coated.
- Cut the celery and onion into a fine chop. I enjoy some crunch in my tuna salad but I don’t want the crunchy veg to take over either.
- Add all of the ingredients to a bowl. Mix, taste, and season! If you like your tuna salad more creamy, add more mayo to your liking.
How to Make a Tuna Melt
- Butter your bread. Slather 4 slices of bread with butter, and heat a large nonstick or cast iron skillet over medium heat.
- Get toasty. Place two of the buttered sides of the bread down on the heated skillet.
- Layer with cheese. Top each slice of bread with 1 slice of American cheese so the melted cheese acts as a “glue” between the tuna salad and bread.
- Add a scoop or two of tuna salad.
- Top the tuna salad with a slice of provolone cheese.
- Finally, top the cheese with the buttered bread, buttered side facing up.
- Get melty. Cook over medium-low heat. This gives the cheese time to melt without burning the bread. Gently press down on the sandwiches to encourage toasting.
- Cook on one side for a few minutes, and then flip and continue cooking a few minutes more, until both sides are golden-brown and the cheese is nice and melty. Then, slice and serve!
Tip: For some crunch, add iceberg lettuce or even potato chips!
What Kind of Cheese Goes with Tuna?
You want to use cheese with a good melting factor. I use a combo of American cheese (extra gooey and melty!) and provolone. Cheddar, Muenster, Swiss, Havarti, or other meltable cheese work well. Keep in mind the sharper the cheddar or more aged your cheese, the less melty it will be.
Tips for Making the Best Tuna Melt
- Use classic, soft, white bread. Go ahead and use wheat bread or sourdough if you like, but you won’t get that squishy/crisp bite that’s so classically meltable.
- Use a soft, young cheese for maximum meltability. Havarti, swiss, or American cheeses work best. Brie is delish too.
- Cook your tuna melt over medium-low heat. There’s nothing worse than getting to the final minutes of a tuna melt or grilled cheese only to have burnt bread on one side or both. Low and slow is the way to go.
- Cover the pan with a lid to encourage the cheese to melt best.
How to Make THE BEST Tuna Melt
Ingredients
- Classic Tuna Salad
- 4 ounces albacore solid tuna packed in water
- ¼ cup mayonnaise
- ¼ teaspoon Dijon mustard
- ¼ cup chopped celery
- 2 tablespoons pickle relish
- 1 tablespoon chopped red onion
- ⅛ teaspoon kosher salt
- For the tuna melts
- 4 slices white bread
- 2 tablespoons butter
- 2 slices American cheese
- 2 slices provolone cheese
Instructions
- Make the Tuna Salad
- Drain the canned tuna well, pressing out any extra water. Add the tuna to a bowl and mash into small chunks. Add the mayonnaise, Dijon mustard, chopped celery, pickle relish, red onion, kosher salt and freshly ground black pepper. Mix everything together until well combined.
- Make the Tuna Melts
- First, slather one side of 4 slices of bread with butter, and heat a large nonstick or cast iron skillet over medium-low heat. Once hot, place two of the buttered sides of the bread down on the heated skillet (if you don’t have room for two sandwiches at a time, you’ll just need to do this in batches).
- Top each slice with a one slice of American cheese then top with a scoop or two of tuna salad, followed by the provolone cheese. Place the other slices of bread (unbuttered sides touching the tuna and cheese).
- Gently press down on the sandwiches to encourage toasting. Cover with a lide and cook on one side for a few minutes. Flip the sandwiches and cook a few minutes more, until both sides are golden-brown and the cheese is nice and melty. Slice and serve!
